Ingredients
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1 cup orzo pasta
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1 (14 ounce) can artichoke hearts, drained and quartered
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1/2 cup sun-dried tomato, cut into strips (not packed in oil)
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1/2 small red onion, diced
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1/2 jalapeno pepper, minced
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1/4 cup fresh parsley or 1/4 cup fresh basil, chopped
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2 ounces feta or 2 ounces goat cheese, crumbled
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2 tablespoons parmesan cheese, grated
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1/2 teaspoon salt (to taste)
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1/4 teaspoon pepper (to taste)
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1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)
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1 teaspoon sesame oil or 1 teaspoon olive oil
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1/2 cup water, plus
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3 tablespoons water
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1 garlic clove, minced
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15 kalamata olives, pitted and halved
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1 yellow bell peppers (capsicum) or 1 orange bell pepper, cut into strips (capsicum)
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1 (2/3 ounce) package good seasons Italian salad dressing mix
Instructions
- Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
- Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
- Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
- Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.